Original subtitles

GINO WHISTLES AND PLAYS GUITAR

# Three amigos in Mexico... #

GORDON: Oh, Jesus! # Oh-oh

FRED JOINS IN # Oh, ho

# The boys still moan like a bitch

# Bitch

FRED CHUCKLES

# Bitch Don't laugh at him.

# We are going through Mexico

# Like three amigos

How do you come up with this stuff?!

I don't know, it's, er, it's...

You know what it is? Cannabis.

No. Mexico inspires me.

Inspires me. It's the colour.

It's... It's the smells. Yeah.

The people. The dog shit.

Yes, but dog shit is part of the experience.

We've got a convoy!

'Gino D'Acampo, Fred Sirieix and I

'are on a brand-new culinary adventure

'across Mexico and the US of A.'

It looks like you.

Stop the car!

'We're in search of the most memorable ingredients...'

I love testicles. My dad cooked them all the time.

'..amazing vino...' Slow down, Gino!

'..and spectacular views.' WOLF WHISTLE

'I want to show them the food here is bigger, bolder and better.'

Whoa! He's on fire!

'Trouble is...

'Gino and Fred are stuck in their old Euro ways.'

Reminds me of a cassoulet. Very French.

Where I come from, we don't do that. Well, this is America, honey.

'Three amigos...' I've got some in my eyes!

'Three big egos...'

Gino! How do we get out of here now?

'..back on the road together again.'

I'm not being party to this!

Holy shit!

Road trip across America. Gonna end up in jail.

We're so lucky, the bus is stopping right here.

This is a bus stop? Yeah!

Are you sure? Yeah.

I love this country! Jeez...

What in the... are you wearing?!

I said dress casual. Well, you always dress the same.

Yeah, just smart casual.

Just put some spice in your dress.

Seriously, this is not the Mexican people, they dress.

I filmed here for two years.

I did 14 episodes of An Italian In Mexico. Stop it.

I mean, you bang on about American food.

Mexican food is onto another level.

And look at the rise in Mexican restaurants in England.

That's true though. But hold on.

Cos there wasn't any there beforehand.

TUNEFUL BUS HORN

That's the bus?

Hola! The adventure has started.

Hola.

'I truly believe American cuisine is on another level,

'but with 14 million tourists a year

'visiting Mexico for the flavours and culture,

'I'll remain to be convinced by our very own pocket tour guide.'

You know where the word 'avocado' came from?

Pear? No. Get up.

Get up? I'll show you.

El avocado viene por los cojones.

Stop it! It's true!

In the ancient Aztec language. No, really?

It's-it's, er-er... balls. Really?

Testicolos. Yes, testicolos.

Testi- Seriously?! Si.

Mate, I'm full of facts about this in Mexico.

Did you know that this is the nation

where they make the world's best breakfast?

A place called Playa de Guadalupe.

They won a huge competition, right? Yes.

And they went up against Hawksmoor's full English breakfast.

So, they beat them. The breakfast is gonna be that good.

To win the best breakfast in the world has to be something else.

I never... Have you tried it? No, never tried it.

Have you? No.

Why don't we make this a mission. I think we should go.

Yeah, let's go.

'I think I've just agreed to travel across Mexico for a fry-up.

'Our journey starts in Tijuana, which sits right on the US border.

'Then we'll be heading down the Pacific coast towards Ensenada,

'and then onto Guadalupe Valley for the world's best breakfast

'before looping back to Tijuana on our way to the States.'

Gracias. Thank you.

'Tijuana became a tourist destination in the 1920s

'when prohibition was enforced in the States.

'Thirsty tourists flocked here for one particularly potent tipple.'

# Tequila! #

I'm not babysitting you two tonight. No chance.

But it's about tasting. It's very serious stuff.

Who cares about tasting? Let's get pissed, my friend.

Tequila back home has got a bad reputation.

It's all about getting drunk, but here, it's totally different.

This is very famous. I've read about it.

It's a guy called Don Tacho who make it.

It's called 400 Conejos. It means 400 rabbits.

Cheers. OK, boys.

To our Mexican trip.

Yes, very... All right.

Ha!

Mm!

Fantastico!

May I have some water, please? Forget some water, this is tequila!

You need to do, you need to put upside down.

But, Gino, you need to appreciate what it is.

I am appreciating. The spirit.

And also take your fucking time! Why's it so smokey?

They make them using a very traditional process,

so it's the roasting, it's the grinding,

then it's the fermentation and distillation in copper steel.

Oh, my God. Twice distilled.

I think there is something kinky going on.

No. No?

No. Aren't they, er... aren't they fighters?

I think that they are wrestlers. Wrestlers.

What? Wrestlers. Mexican wrestlers.

They don't wanna show their faces. Why? Why?

Their private life and professional life

is totally different. They don't wanna be recognised.

They look like Power Rangers. They're like superheroes!

So, what is in the second drink? This is very different.

This is made from blue agave. No rabbit?

No rabbit this time. OK. Ready, cheers.

Cheers. This one is much more subtle.

Oh, my God! Come on. One for all...

and all for one. There we go.

Oh, yes!

Never been a massive fan of tequila. I love cooking with it,

I'm just not a big fan of drinking it.

It burns my throat.

They were drinking it like it was fricking water.

Looks very interesting.

He always wanted to be a professional boxer, Fred.

Can you fight? Have you ever got into a fight?

No. I never got into a fight in my life.

They just invited us to a training session and I said yes.

They're like something from fucking Halloween! The state of them!

Hey, let's have another tequila!

Fred, come on then. Billy Big Bollocks or Billy Bullshit?

What the hell is that? Rattlesnake tequila.

Fred, no.

No, no, no, Fred, this is...

Can you put it in a glass? Can you put it in a glass?!

FRED LAUGHS MANIACALLY

FRED SCREAMS Shush!

Shush.

It's good though, is it? I've got some in my eyes!

One second.

I've... I've got some in my eyes!

Give me that, give me that!

You're gonna be OK.

One more tequila!

You happy? This is unbelievable!

How beautiful is this?

'We've picked up our mammoth new set of wheels.'

She's called Betty, Betty the beast.

She's gorgeous. It's so nice to be behind the wheel again, trust me.

'She'll be our home from home for the next four weeks.'

Watch out, don't cross! What do you mean...

Be careful, Gordon. It's like the Arc de Triomphe here.

Look at the flag of Mexico. They stole it from the Italian people.

I think the best way to know about the food culture of a city

is always go to the local market. Totally agree with you.

When you have a palette as refined as mine... Pfft!

..you can identify when good food hits the mark.

And you know I have a better palette than both of you put together.

You know that!

We can do a taste test, a blind taste.

I'd wait and get that palette refined before you do that.

Practise a few times tonight in the RV.

Close your eyes... Ah, mozzarella. Mm.

Ah, tomato. FRED CHUCKLES

Do you think that I only eat mozzarella and tomato

just because I'm Italian? That's all you seem to cook with.

I saw the Gino's Great Escape

and that was with tomato and mozzarella in every episode.

You are such a fucker, I tell you that!

We're not turning in now, are we? Can this thing fit in there?

Yeah.

Gordon, be careful. You don't want to...

Oh, Fred, please, Jesus Christ. Holy sh...

Oh, my God. What have you done?

Wait, wait, wait, wait! What the hell has he done?

I'm so sorry. Sorry, sorry. Excus-excusa...

I thought it was gonna go up. Shit.

I'm so sorry. I'm so sorry. He... I thought it was going back up.

He's probably going to blame you next.

'The Mercado Hidalgo is Tijuana's oldest open-air market.

'It's been a foody paradise for 60 years.

'There's no better place to prove whose palette is best.

'My Michelin-starred one or Mr Mozzarella's.'

Oh, can you smell?

Yeah? The spices and everything.

Look at these. What is that?

Pork skin. Foreskin?

Pork scratching. Pork scratching.

Yeah, you have to try it.

That's very light, huh? This is better.

Oh, look at that! That's a nice one.

All this stuff here is sourced locally,

so it's a bit of a dream because it's just... everything's so fresh.

Do you now what that is? Bean?

Fresh tamarind.

I've got a way better-refined palette than both of you.

It says here 'tamarindo'. You just read it!

Yeah. No, no. You're very good at reading.

I worked with a lot of that in India.

No, you said you have the... We're gonna be blindfolding you.

Oh, I like that! And we're gonna test you now.

We're gonna see how good you are. You are not going anywhere.

Stay there, yeah? Don't move.

Aaah...

Go on. Three Michelin star.

Poblanos? Let me see.

Poblanos. Yes!

Shit! Well done.

Are you two done now with this bullshit?

Wow, look at this!

You understand the strength of these chillies, right?

They're dried, so they are super intense.

'Chilli peppers are eaten

'by a quarter of the world's population every day,

'but no-one beats the Mexicans for their passion.

'They have 150 home-grown varieties to choose from.'

The Scoville meter here is off the charts.

Schofield? Schofield? What, Phillip Schofield?

Is he here in Mexico? Scoville.

It's how you identify the strength of a chilli.

'Wilbur Scoville, a pharmacist in Massachusetts,

'came up with the Scoville scale in 1912

'to measure the strength of chilli peppers.'

I was explaining to the boys that the chillies are super hot.

Yeah. I have a very refined palette.

These two are a little bit uneducated.

Uh-huh. So, erm... I'm trying to get them up to speed.

You know what French scientists discovered?

Oh no, here we go.

That the chillies actually increase the testosterone level.

Oh! French scientists?

Yes. Obviously, I don't need them because I'm as hot as it gets,

but you guys definitely need some help.

I don't. OK.

Listen, let's do a competition. Yeah!

I'm gonna be the referee. You're gonna have a chilli-off.

Put your blindfolds on.

We'll take it gradually, don't worry. Step by step.

All right. OK.

Are you ready, boys? Yes.

Wait a sec. Oh, my God! Where is he?

All right, are you ready? Yes. Yes.

Fred, don't put it too spicy, yeah? Open your mouth.

Gordon. Open. Open.

Aaahh...

And you swallow, guys, swallow.

Chew it. Chew it properly. Let's see how manly you are now.

So, can you rate that chilli?

Yes, fucking hot!

Where does it rate on the scale? On the Phillip Schofield scale?

Somewhere here.

A medium-to-hot one. Not super hot, but hot.

So, it's not really hot then? No.

You are such wusses!

Maybe with the chiltepin. OK. One. One?

Shall we give them two? Let's go.

Lets give them two. It's more hot. It's OK.

OK. Open up your mouth, Gordon.

This is tiny. You too.

Tiny little chilli. You need to chew.

You need to chew. BOTH COUGH AND SPLUTTER

That is a fucking hot chilli.

This is hotter than the other one, Fred.

I give you a crane sugar.

You can... You can bite. What is that?

What they have to do? They bite it? Yes, bite it.

Shall we do the third one? The third one is the popular...

This one...

is the Guinness record.

So, so, so hot.

Do you think they're gonna be in trouble?

SHE GASPS Just a piece.

OK, get ready, Gordon. Here we go.

BOTH COUGH

That's the fuckin' habanero! That was it!

Yes. That one is habanero.

That last one? The last one.

Oh, that's not fun! Oh, my God!

Sweating.

My eyes!

Here is honey. Thank you.

We're gonna go. Thank you so much.

It's definitely working, the chilli. Lets go.

Come on, lets go. You two, stop. Muchas gracias.

I'm sorry. Gracias! You're in love!

Ciao! Thank you. Have a nice day!

You just destroyed my palette. One of the finest on the planet.

We need to go and get toilet paper.

# And it burns burns burns... #

Argh!

Oh, shit, man! This is not funny.

# The ring of fire #

# Down in the Mexicali

# Wop doo-wah

# There's a crazy little place that I know... #

GORDON: How long for coffee? GINO: Ten minutes.

What I'm gonna do, I've got the coffee,

I'm gonna put a couple of cinnamon stick,

the way the Mexican do, and we... I need to flame it.

You need to what? Flame it.

No, no, no. You're flaming the coffee?

That's what they said. They said if you've got a blowtorch.

I don't have a blowtorch. Gino! Gino!

They said... They're nuts.

Are you drunk again? Yes!

Oh, no! Argh!

Gino!

Gino! We got...

Stop fucking around.

What is wrong with you? I've always...

You're not setting a good example. Jesus Christ!

You're an idiot.

# FLEET FOXES: Ragged Woods

I still got a headache from last night.

Can I be honest with you both? I think I'm still slightly drunk.

You've gotta calm down!

'Our Mexican adventure continues

'down the coast of the Baja peninsula towards Ensenada,

'home to some of the best seafood in the world.'

# You should come back home

# Back on your own now #

Beautiful coastline.

Look at that. This is known as the Cinderella coastline.

In this peninsula,

you can find the best fish and seafood in the world.

When I did er-er... the very popular Gino D'Acampo,

An Italian In Mexico series... That nobody watched.

...I met the Cazador, the hunter chef.

The founder of the Baja Med cuisine.

Baja Med?

It's a kind of mixture

between Mexican food and Mediterranean food,

all in one pot.

How beautiful's that? Good morning.

Good to see you. You good? Buenos dias.

How are you? Fred. Hey, good.

'Gino's old pal Miguel Guerrero

'has been fishing these waters since he was five years old.

'If anyone can help us get a good catch, he can.'

Are there any sharks here? Yes!

Jesus Christ! You're joking.

I assume you don't like sharks. Who the fuck like sharks?

LAUGHTER

# You Only Live Twice Theme

The biggest fish that you got, which one is it?

Er, it's a giant black seabass, 120 kilos.

Phwoar!

What are the chances of getting one today?

Perfect. Is it?

Really? Shall we?

Let's do it! Let's get changed.

'Spear fishing is an ancient technique

'used around the world for millennia.

'There's now a ban on commercial net fishing in these waters,

'so it's become a necessity for Miguel.

'Our kit includes powered spear guns

'and insulated wet suits, which are so buoyant

'we need weight belts to help us stay underwater.

'But there's one old soap that I don't want getting wet.'

I would never trust Gino underwater,

half a foot away from me with a speargun.

Personally, I think he's hungover.

Gino, do the cooking, I'll fetch the fish.

'Naturally, I get first dibs on the speargun.

'Fred's going to have to play bag lady.'

Good luck!

'Visibility down here is limited and the currents are strong.

'Patience and skill are crucial.'

'Bullseye on the first shot.'

'All in a day's work for a seasoned fisherman like me.'

Look, Gordon got three out of three,

but at the end of the day, it was full of fish down there.

It was like a supermarket, so even if you were blind

and you couldn't fish and couldn't swim,

you're sure to get a fish.

Gordon was so excited and he wouldn't give me the bloody spear!

Unbelievable. What a kid.

'Meanwhile...' Fucking hell, it's hot.

'..Gino has been preparing for lunch.'

Belissimo!

Come on!

What's wrong with you two? You muppets!

How beautiful is that? Only one?

Two. Oh, my God, that's lovely.

And three. The bigger one for you.

Happy? Wow, I'm very happy.

Now, I'm hoping... Hello.

..it will er wake you up to sort of cook us something

when we get back to shore. Please?

Don't worry, leave it to me.

You know, when it comes to cooking, please leave it to me.

Big daddy has brought home the bacon for the boys.

Now, I'd like to see a little bit of effort from Gino

to cook us something quite exciting and Fred can host the cabin

by cracking open a couple of bottles of wine.

Can I just say thank you to Miguel, please? Gracias.

Gracias. Thank you.

Thank you, guys.

Gino, slowly! We talked about that before.

Ah, I'm thirsty.

The right name of these is... Sheephead.

Sheephead. Sheephead.

These are good for ceviches, right? Yes, it's a white meat.

White meat. Amazing. I cannot take him seriously

with the hair like that. No, me neither. Me neither.

You look like a... like a ten-years boy.

What is that? I've just come out of the water.

S Club 7.

Something like... Stop.

..that you whiff it up. Can you stop messing around?

Now, I'm gonna put a touch of Italy into my ceviche.

Of course. With a touch of Baja Med.

OK. No, you do Baja Med, I'll do Italian one.

'Ceviche is widely believed to have originated in Peru.

'Traditionally, raw fish is cubed

'and cured in citrus juices and seasoning.'

Oh listen, Gordon, can you slice a fish?

What I want you to do, if you can do it...

Mm-hm. ..is to... I want pieces like this.

OK? The fish has to be really, really thin.

Quick, erm, question.

Miguel's dicing his. You want yours thin like a carpaccio?

Yes. But it's a ceviche, not carpaccio.

Eh... Just, just saying, that's all.

I'm doing... Don't get upset.

..an Italian one, so no, no, I don't like the way they do it.

It's always chunky. It's never sliced carpaccio right?

Er, not really. No, carpaccio's always sliced.

But we're doing ceviche. Yes, but I'm doing the Italian one,

which has got a carpaccio style.

My dressing, I'm gonna start

with extra virgin olive oil and lime juice.

But I'm gonna light it up with white wine.

Look at this beautiful dressing. I'm gonna put...

Beautiful. Chopped tomatoes, chopped chilli.

Very simple. Finish it off with a little balsamic dressing

and a little sprinkle of sea salt on top.

Et voila. Huh?

Miguel, describe yours, please.

It's a Baja... Baja Med.

It has the tomatoes, it has the chilli.

It has the cracking of the piglet.

Oh! Miguel, I like it. Gracias.

I love it. It's very good. Bueno.

For me, it's the texture of that crunch with the piglet skin.

Shall we? Come on, Miguel, try this.

Er, Miguel, please. Gino's carpaccio, sorry, ceviche.

How was that for you? I think it's very balanced,

very delicate, and I like that touch of the balsamic.

But it's not a ceviche, it's a carpaccio.

Well, it is marinated with the lime and the lemon.

Ceviche is a technique. It's a technique.

It's not a recipe. The fundamentals of a ceviche

is diced fish, not sliced. It's not true.

There's two different things going on.

When you slice fish super thin, it cooks within seconds.

You could serve it and sprinkle it with lemon juice, within seconds.

What was Gino doing 11 years ago traipsing round Mexico,

shooting a show for some post office network?

Er... Because clearly, he didn't learn anything.

You lot, you just got some history there from the legend himself!

He's showed you how to do ceviche!

I knew how to do ceviche! I'm doing something different!

My thing was nothing to do with ceviche.

It was a Gino-iche.

That's what it was.

But as usual, Gordon: ra-ra-ra-ra-ra-ra-ra-ra-ra...

ra-ra-ra-ra-ra-ra-ra-ra...

ra-ra-ra-ra...

You know what I mean?

'After what I think we can all agree

'was a valuable cooking lesson for Gino,

'we're back on the road in Ensenada.'

Oh, Gordon! Fuck!

Hey, man! Sorry, amigos!

Oh, it says stop. Stop.

S-T-O-P. S-T-O-P.

BEEPS HORN Gracias!

Sorry! The best driver in the world is coming.

He's the best at beeping his horn. Yes.

Oh-oh, look. There is some kind of a race going on.

Look at that. See?

That is a very, very famous race.

It's called the Baja 400

and it's almost like a desert race.

Is it like the Paris-Dakar? It's exactly like the Paris-Dakar.

I remember sat in the pit lane

with Lewis Hamilton at the Monaco Grand Prix

and he said, "Gordon, it's all about balls of steel."

Sitting down with Lewis Hamilton

is not gonna make you a Formula One driver.

If I told you I drove with him then, what would you say?

What did he say? Were you any good? Yeah, he said,

"If you weren't the best chef in the world,

"you'd be an amazing Formula One driver." Jeez.

I mean... I'm only going on what he said.

Are we clear there, Fred?

Lemme check. Look out the window.

Yeah, go. You're clear.

Kind of. You need to go... Wha-what happened?

Let's go. Let's go, Gordon. Let's go, let's go.

You messed the pole up. Vai, vai, vai!

I messed the pole up? Yeah.

I believe I'm the fastest driver.

Cos you know you, you... you don't like going that fast.

Fred, you have a 2CV, so... What is going on

with all this competition all the time?

"I'm better than you, better than Gino."

What is going on, Gordon? It's healthy, Fred.

I tell you what, if you guys are in,

have we got the time to stop and race?

You really wanna race me? I don't think you've got the cojones

to go fast. Si, va be, va be...

Cos that's what it takes. I am gonna kick your arse.

So, then I'm never gonna hear you ever, ever, ever again.

You're gonna be eating some dust, Gordon.

Right, let's look for a track and settle this once and for all.

I'll prove you wrong, Gordon. Please.

Wow, look at this place!

Look at those cars, man.

It's insane.

This is it. Are you ready?

Right, let's go.

'Since we're right on the doorstep of the Baja 400,

'it's not too hard to find a racetrack.

'Just like us, these buggies are built for speed and endurance

'and perform best well oiled.

'Should be the perfect harmony of man and machine.'

Whoa! Holy shit.

Shit!

'Now, it's our turn.'

'Three laps of the track

'and the winner gets the biggest prize of all,

'bragging rights.'

Mate, I can't reach the pedal.

Are you OK? How you feeling? Gino, I'm feeling great.

I'm a little bit scared. Is that normal?

Fred, if you're gonna change your diaper, now's a good time.

I've got your number, mate! I've got your number!

Gordon, you are going down, my friend.

Watch and learn how it's done!

Are you ready?

'Here we go.

'I'm in the blue car, Gino's in the yellow,

'and Fred's in the red.'

Come on!

Fucking hell, I can't see anything!

Fuck!

Fuck!

Shit!

'Halfway through, I'm out in front,

but the Italian is hot on my heels.'

Holy shit!

Ah, shit!

Oh, get out of the way!

Shit my boots! Woo!

'Driving like a true Neapolitan, Gino cuts me up to get ahead.'

Now you can fucking kiss my ass!

Shit!

Holy shit!

Gino!

Shit!

WOMAN: Stay back! Stay back! Stay back!

MAN: No. No.

Nobody else on the track.

GORDON: We need a medic to the track. Gino's crashed.

Shit!

Fucking hell!

Is Gino OK?

You OK?

You OK?

Is Gordon all right?

Fuck!

I mean, I dunno what's happened, right.

I-I-I just, on the bumpy thing, lost control,

straight into Betty.

Oh, I pushed too much.

I fucking pushed too much.

You OK? Not really.

Jesus! Are you?

You went underneath it? I went underneath Betty.

How did you come off the track and go under our RV?

How's that possible?! I don't know, but I need cuddles.

Cuddles? How are you feeling?

Yeah, no, fine. I lost it on the last bend here.

Oh, fuck! I went up on there.

We completely smashed this car.

He hasn't won because he needs to... You need to cross there to win.

He stopped and his engine's off, so he hasn't won.

You OK? It's like the turtle and the hare.

The what? The turtle and the hare.

But you guys... He's had an accident.

How about asking how he is first? I don't think you, I think...

No, I can see how you are, but I stopped

because I thought that Gordon was dead.

Maybe it wasn't such a good idea.

Let's abandon the race

and lets just say I came first, you came second,

and Gino came third. No, no, I came first.

You stopped! You went into the ditch!

A situation like this is when we're supposed to be family.

You fucking shouting that you won. Who gives a fucking shit?

It's nothing to do with me. I could have fucking killed myself.

He's gone into the fence. Come on.

This is when fucking family comes around!

Thank God you didn't hit it face on!

Had you hit that face on, you wouldn't be here, my man.

You know that.

I'm gonna be less competitive on this trip.

I'm gonna be less competitive, OK?

More mellow cos I don't want any more accidents.

As, as I landed, instead of hitting the brake,

I hit the accelerator.

No, no, you can't drive with that, Gordon, it's on the floor.

Look at that! Look at the state of it!

Look at that.

This is messed up.

You know, the only thing that you two do is moan

and yet, you're not worried about the way I feel.

You wanna hug? Seriously, no!

No! It's... Seriously!

You know, this... I could have broken my neck in here.

Where are you going? I-I don't want to listen

to this shit anymore!

Shall we get a medic for you?

It's gonna be OK. It's gonna to be fine.

# La Cucaracha

Any news from the mechanic?

I think it's gonna be a while. We may not see Betty again.

No, come on! We must be able to fix it.

How?

Well, even if you don't have the part,

just... glue it on or do something.

The suspension's gone.

The wheel arch has gone.

The tyre, they can't find a tyre. Yeah,

and it's a very special car, Gino.

You don't repair it like this at any garage.

'Despite the loss of our RV, we're determined to make it

'to the Guadalupe Valley to visit La Cocina de Dona Esthela,

'winner of the world's best breakfast.'

She claims she makes the best scrambled egg in the world.

Now, you claim the same thing, so how this gonna work?

Albert Roux taught me how to do scrambled eggs.

Lots of cream, lots of butter.

It's funny cos Albert Roux taught me how to make scrambled eggs.

And? Yeah.

35 million views later on YouTube. Yeah, it's very popular.

FRED CHUCKLES He said to me,

"Gordon, I think you've actually improved my recipe".

This is it. Look how busy this place is. Hola.

Oh, my God.

Hola! Nice to see you.

Bienvenidos. Nice to see you.

Nice to see you. Gino and Fred.

Gracias. Beautiful, gracias.

Thank you. Thank you very much!

Amazing.

'Dona Esthela opened her kitchen to the public in 2010

'after decades working as a washerwoman.

'With rave reviews from everyone who ate here,

'it wasn't long before queues began to form.'

You are so relaxed and yet your restaurant is full.

Wow. Yo. A las dos.

We can't wait to taste it. Yes, we want to try.

Esta. This one here.

Machaca. Shall we? Yes, please. Yes.

Three. Three? Yes.

'The dish we're here for is machaca con huevo,

'dried shredded beef

'generously spiced with serrano chillies.

'It's served with a peppery side of refried beans, eggs,

'and a stack of freshly made flour tortillas.'

Gino. Grazie.

This is a feast for kings! Well, let's feast away.

Oh, my God! Amazing!

How good is that?

That. Is. Insane.

That's almost like a crispy duck and it's so flavoursome.

Can I ask you a restaurant question? Yes.

All right? And you as well. Mm-hm.

People like the Michelin guide,

could they give a star to food served like this?

Absolutely. Totally.

It's all about the food, the quality of the ingredients,

and the quality of the cooking. Really?

There's a street vendor in Singapore that has a Michelin star.

This is easily on the radar to be recognised by Michelin.

The flavour's extraordinary. Yeah.

Delicious. Todo bien?

Really delicious.

How many people would you feed today?

On a day like this? Como dos mil gente.

She's saying about 2,000 on a Sunday.

FRED: 2,000! Oh.

Wow.

Can we... Can we cook something for you?

OK, thank you. We're a team,

so I have my sous chef and my waiter,

so I'd love to have the opportunity. FRED LAUGHS

No?

PIG SNORTS

I'm gonna use that oven, OK, for the roasting.

That's got to be at least...

Oh, shit...

700...

'We've got a hell of a job

'to make something comparable to that breakfast.

'I'm gonna make a Mexican take on a full English,

'so I need my sous chef on top form.'

Scrambled egg. Yeah.

I'll put the chorizo and the scrambled egg at the end.

Roasted mushrooms, tomatoes, grilled bacon,

and then do you wanna serve the beans on it

or put them separate? I think, you know what,

if they've got like little pots, we should put them separate,

otherwise it's gonna leak into the other stuff.

We have to work in tandem. I know.

Ready? GINO WHISTLES

Vai vai! Shit!

The chorizo. I'm gonna drain that off now.

I think this working relationship like this, head chef, sous chef,

seems to be working well. No?

What that makes me? The head one or the sous chef?

Of course, you're the sous chef. Why?

A, I'm eight years older than you, B, a lot more experienced.

Ah, OK, so we're doing on age thing. Then I'll take that.

And experience. On the age thing, I'll take that.

'With Gino back in his box, I've despatched my wine waiter

'to the nearby Adobe Guadalupe vineyard...

'..where he's on the hunt for a decent drop

'to accompany our meal.'

How are you, Tru?

'Tru Miller built this place from scratch.

'Only 20 years ago, it was a watermelon plantation.'

So, Tru, tell me, why did you come here in Mexico

to make this beautiful wine?

I heard that you can really do whatever you want to do making wine.

You can just put different grapes together,

which, of course, you cannot do in other countries.

Yeah, there is no regulation whatsoever, right?

Not yet. No rules.

No rules. You are like a pioneer.

Yes. Yes, yes. I think so. I mean,

that must be singing in the bottle.

Look at those legs. I mean, it's beautiful.

This is a wine that you would never, ever, ever find in Europe.

No. A mix of Nebbiolo

and Cabernet Sauvignon. Italy and France together. Yes.

Cheers. Cheers to you!

Mm!

This is so soft. It's so smooth! Uh-huh.

Very good! Would it be OK if I brought a few bottles

of the Nebbiolo Cabernet Sauvignon to my friends Gordon and Gino?

Of course! This is absolutely fantastic.

You know, this could go also in the beans.

How many ingredients do you wanna go in the beans?

Less is more, right? Just I think it's a good idea.

I think it's a terrible idea.

'Our breakfast from Esthela was in front of us

'within seconds of ordering,

'so, to speed things up, Gino's doing the beans

'and I'm doing... well, everything else.'

How are the beans? The beans are nowhere near.

No, ah, but... Wait, it still needs to cook.

Well, that needs seasoning. I like to do it at the end!

Let it reduce a little and then I'll do it.

Small amounts of seasoning across the cooking process,

rather than a big clump at the end. How many times have I told you?

Huh?

Yes, chef.

Right, scrambled eggs. Are we ready? I'm ready for you, chef.

We've gotta go.

Oh, Gino, fucking hell! No, no, no,

because you look like one of those doctors doing an operation.

You're sweating like there is no tomorrow!

Where's the beans? The beans are already on the side.

Here.

How does that look?

Perfect! Absolutely perfect!

Thanks for doing the beans. Right, lets go, plate up.

Oh, never a compliment, eh? God forbid

if you have to say well done for something!

Well, let-let's get... God forbid! Oh la-la!

Hey, guys! Hey, Freddo.

I've brought you this. It's a mix of Nebbiolo and Cabernet Sauvignon.

It's like Italy and France together.

Gino and Fred in a bottle.

Can they do that? Yeah!

They can do whatever they want! Guys, can we get ready

for our lunch? Gino, can you go a bit faster, please?

Please come through.

Is this ready? Of course it's ready!

Just relax, Gordon! MUTTERS: Jesus.

Yeah, but let's get the food on the table first! Let's go.

Salsa. In the middle! Fucking hell!

I never get any support! We've done it! Everybody's happy.

Well, they haven't tasted it yet. Look at the brunch she gave for us.

Salud. Salud.

EXHALES

Cooking with Gordon is always an experience.

Even if you 100% are better on a certain dish,

you're gonna have to put it in your head,

if Gordon is there, you're just gonna have to follow.

And you know what? I like an easy life.

I don't wanna argue, so, yeah, it's fine.

Yeah, whatever it's fine.

Ah, boys! How we doing? Muy rico el desayuno tambien.

She says that your breakfast is very delicious.

Thank you. Thank you.

Dile que lo recordare siempre.

She says that she's gonna remember this always.

Always, she said. Amazing. Bless.

You liked everything? Yeah? Good.

Bravo, bravo, bravo. The beans, good?

It's not all about the beans. It's all about the beans.

Fucking roads, man. Oh, my God.

The roads here, they're never flat and straight.

They're always bang, ba-bang, bang. You must feel right at home

because it's exactly like in Naples.

'After Dona Esthela's endorsement of his breakfast beans,

'Gino's keen to tell his family.'

Luciano. There he is.

Hey, buddy, how you doing?

Yeah, yeah, the trip is cool, yeah, yeah, everything is fine here.

Hello, mate, how are you?

Yeah, I'm trying to, but you know, he's difficult.

We had a slight accident yesterday, but he's fine.

Oh, where are you?

Oh, nice.

He's at Heddon Street Kitchen. That's my restaurant.

What the hell?

What is going on here?

Hey, bella. How are you? Oh, my God.

Tilly!

What... What are you doing, Matilda?

That's nice! Ciao bella.

Tilly. Tilly!

You didn't tell me you were going to dinner with Luciano.

Oh, my God. Er, guys, remember, it's OK to kiss on the first date.

Oh, stop it! It's OK, it's OK.

You've got my permission. Oh, my God.

If you feel the urge, you've gotta do it.

My worst nightmare's come true.

Tilly? I'll talk to you later.

Hey, Luchi.

Mwah. Send kisses to the couple.

Er, mwah, mwah. Oh, mamma mia!

Mamma mia!

# Love is in the air

# Love is in the air... #

I think she's in love.

Tilly D'Acampo.

Sounds perfect.

I'm gonna be sick.

'We're now heading back towards the US border,

'where the next leg of our road trip will take us into the States.'

'There's just time to stop off back in Tijuana

'for what Gino has promised us all will be a nice light lunch.'

This is the place, guys.

This is where the experience is gonna happen.

The Caesar salad was created in this very place.

This is where all the ingredients came together.

Hola, hombre, como esta?

Es mi amigo cocinero. Hello.

Mi amigo, Fred. Nice to meet you.

Who's ready for a Caesar salad? Yes, please.

Definitely.

'Juan Placencia's grandfather was instrumental

'in the creation of the world's most famous salad,

'back in the busy prohibition era of the 1920s.'

What have you put in there? We have egg yolk,

we have Dijon mustard, we have, er... anchovy paste,

we have, er... garlic, and mozzarella cheese.

And this is where I add the oil. What kind of oil is it?

It's extra virgin olive oil.

How did he put the ingredients together?

It was a very busy day and they were running out from ingredients,

so it was what he found in the kitchen.

Is this not where the best recipes come from,

you know, when-when you open the cupboard,

you try many things? Spontaneous, yeah.

Spontaneous, when you get your passion coming through

and just go for it. Yeah.

And then why was it named Caesar salad?

Er, the restaurant owner, Caesar Cardini.

Oh, gracias. Gracias, thank you.

Er, excellent, thank you. Bravo, bravo, bravo.

It looks... It looks good. It smells good.

Bon appetit. Buon appetito.

Mm!

That's nice. Very nice.

Have I not delivered, as far as food is concerned?

The only thing I would change... Oh?

..is maybe a little bit of heat in the dressing.

Spice. Yeah, a touch of chilli flake.

It's got me thinking. Erm, excuse me two seconds.

Mm.

The thing is about Gordon, that whatever we're gonna say,

unless it's a positive thing - He's gonna be upset.

He's gonna be upset. Shall we tell him that we like it?

No.

There he goes. He comes even with the trolley.

Really? You don't - Oh, sorry, excuse me.

I mean, seriously, you can't drive Betty, you can't drive the trolley.

Watch and learn.

'My salad contains several of the local ingredients

'we picked up on our travels.'

So, it's all about the dressing,

but I'm gonna make it a little bit more spicy.

Tabasco, Worcester sauce.

A touch of chilli.

Some roasted poblano peppers.

A beautiful spoon of honey.

It's from that amazing local food market.

Now, let's get a little bit of saltiness in there.

Anchovy paste. Uh-huh.

Look at that.

But guess what? Very nice.

No! Nice!

A touch of tequila.

So far, it's got nothing to do with the Caesar salad.

It's a different... You're inventing a new salad.

Cilantro.

Cheese.

You know what the only problem is?

If you wanna make a salad like this for every customer,

it takes you too long. I'm busy, Gino!

You're busy? You're tossing a salad.

But he's concentrating. Stop it!

PLATE SMASHES

FRED SNORTS WITH LAUGHTER

DINERS APPLAUD

I mean, I'm so sorry guys, sorry.

He's making a salad.

You could've stopped it. I couldn't stop it.

Fucking... You're making so much mess here!

FRED CONTINUES LAUGHING

You're a waiter, it's not funny.

Can I serve the salad now, please? Yes.

FRED CHUCKLES AND SNORTS

You should know better. Try not to break anything else.

And can-can you bring a... BOTH LAUGH

Can you bring a broom?

He's gonna be fucking pissed off.

Hey, Juan, sorry, Juan, I've got - What happened here?

One second, Juan. No, just health and safety.

PLATE PIECES CLATTER

There was some salad here? I did a little spicy take

on a Caesar salad, finished with a tortilla chip.

Please, dig in.

What do you think? It's really good.

Would you do this here? Definitely.

Very well balanced. The only thing,

you need to employ 20 more waiters and 300 plates.

This is very violent. Fred, what have you got us into?

But we're coming to watch.

'It's our last day in Mexico,

'but before we leave, Fred's insisting that we drop in

'on some friends he made on our first night here.'

Holy sh... Oh, my God!

This is serious.

'Based on Greco-Roman traditions,

'lucha libre literally means free fighting.

'They take it very seriously here.

'It's second only to football as a spectator sport,

'with the eternal struggle between good - the tecnicos...'

Oh! '..and evil - the rudos -

'played out in the ring week after week.'

Guys, come on.

Come on.

Come in? Come in.

No, don't come in, no. Why? We're coming to say hello.

Let's go and say hello. No, no, no, no.

What do you mean come in? No. I'm not coming in anywhere.

Get in here! Come on, Gino.

Good morning. It's intense training.

Yeah. Here's the thing though, we looked up who you are,

we know who you are. You're not just gonna sit here.

You're gonna train with us. Sorry?

You're gonna train. Train? Yes.

You're gonna go back to the locker room, change,

you're gonna come back to the ring ready.

OK.

DAMIAN 666: Hurry up! Hurry up, come on!

GINO: These people are going to fucking kill me.

We're coming!

Come on!

'Theatre is a huge part of lucha libre tradition

'and these guys take their craft very seriously,

'staying in character at all times.'

'Big Daddy versus Giant Haystacks, this ain't.'

This is not gonna be good for my avocados.

Trust me.

WRESTLER: Come on. Hurry up! It's not ballet, guys.

You're gonna get on the line and you're gonna follow my friend here.

What?! I'm not doing that.

OK.

The thing is, you need to have enough speed for the rotation.

CLAPPING

WRESTER: Muy bien! FRED: That's good.

It's fun, is it? Are you OK?

It's fun, right? Yeah, it's great fun.

This is interesting.

OK, come. Yeah, you can do it. Very easy.

Oh, my God. Very easy?

Jump. Ah! Ah!

Fuck this shit. I know.

I'm done.

You-you're part of the team.

Yeah. This is dangerous!

I'm going to make some guacamole.

Come on, Freddo! Keep that French flag flying.

Now, everybody knows me, they know that I'm not an athletic guy.

How did it feel when I was in the ring,

you know, men, macho kind of sport?

Completely out of place.

I shouldn't be in the ring.

I'm a lover, not a fighter.

These guys don't mess around. If you don't land properly

or you don't slap your hands and slap your legs down,

man, you're gonna feel it.

Mr Muscles has wimped off to make a guacamole.

How we doing, Gord? Not too good.

This is ridiculous.

And, by the way, tonight, it's live.

There's-there's-there's an audience coming, so...

Aaaahh.

Ah, no mouth.

Shit. That's what I predict, the outcome.

Terrible.

Gordon is gonna kill himself today.

'My campadres and I are in Tijuana for the fight of our lives.'

I came here to witness some wrestling,

a little throwback to growing up, watching wrestling on ITV

with World Of Sport, but no-one said we were gonna be doing it.

We can't practise any more than we've practised.

I think that we're as good as we're gonna get.

One man down, that's, you know, that's pivotal, er, against, er...

these three beefcakes tonight, so...

Don't worry. The French are here. The French are here, Gordon.

GINO: Pasa el guacamole.

SHOUTING

Oh, my God.

Come on! Come on!

Come on, you fat bastards!

Come on! Come on!

What the f...

Whoa!

Go, Gordon! Kick their arse!

'The fight plays out in classic theatrical luchador tradition.

'We, the tecnicos, or good guys, get off to a flying start.'

'But sure enough, the rudos, or bad guys, always play dirty.'

Argh!

They're gonna kill him!

Argh! Argh!

'We're staring defeat in the face.

'If only we had a secret weapon.'

CHANTING: Gino! Gino! Gino!

HEARTBEAT

SWEEPING CLASSICAL MUSIC

FRED: I've loved Mexico.

We've lived life to the full. What an experience.

GORDON: This road trip in Mexico is coming to an end.

It was fun, it was painful, but it was worth it,

and we should hold our heads high.

GINO: For the first time, it was proper boys all together

fighting for the team, for our team.

It's becoming like a family now, a serious family.

The only thing I have to say: viva the three amigos.

The little pocket rocket saved the day! What a jump.

No, I mean, guys, you done all the hard work.

My one was just a jump at the end. But minimum...

Effort. Maximum satisfaction. That's what it's all about!

'Next time...'

Yee-haa!

'We're saddling up for America's Wild West.'

Holy shit! Hey, hey, stop.

My testicles are like scrambled eggs!

They're overtaking us now.

They're gonna come here and they're gonna kick our ass.

Hey. Oh, he's pissed off. See?

'And throwing it down in Sin City.'

I'm gonna put everything I got. No, slow down!

Vai, vai, vai!

Oh, fuck.

What the hell have you done, man?!

Lowest card pays.

Gino! Gino!

# Love is in the air

# Love is in the air... #

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